Farmer John's Cookbook: The Real Dirt on Vegetables

by John Peterson

Overview

Get a taste of farm life with seasonal recipes and stories from the founder of Angelic Organics, the popular CSA farm with members across the Chicago area.

John Peterson grew up on the family farm he later transformed into the community supported farm Angelic Organics. For him, farming isn’t just about growing vegetables. It is also about building relationships between the farm and the people it serves. A leader in organic and biodynamic gardening, his passion is helping to connect people with their food, their farmers, and healthful living.

In Farmer John’s Cookbook, readers get to experience a slice of farming life through stories and recipes that are arranged seasonally by crop. Peterson shares information on storing and preserving perishables as well as tips for using more peculiar vegetables grown on his farm, such as sunchokes and kohlrabi. Farmer John’s Cookbook is a “farm kitchen bible presented with missionary zeal” (Publishers Weekly).

Product Details

ISBN-13:	9781423614111
Publisher:	Smith, Gibbs Publisher
Publication date:	05/29/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	360
Sales rank:	500,963
File size:	9 MB

About the Author

Lifelong farmer John Peterson runs Angelic Organics, one of the largest Community Supported Agriculture farms in the United States. John brings the discipline of farming in the Midwest to his winters of writing in Mexico. John’s essays have been featured in books and articles, including in The Sun, Growing for Market, Biodynamic Magazine, Lilipoh, and Community Farm News. John makes public presentations about farming to groups and conferences worldwide. He lives in Illinois.

Read an Excerpt

Baked Zucchini Halves
Stuffed with Wild Rice and Quinoa

Friend of the Farm

In this hearty recipe the classic combination of onion, celery, and cheese give plenty of robust flavor to the mixed grains, while zucchini provides the perfect juicy-firm base. Both wild rice and quinoa have a firm outer layer that splits during cooking to expose a soft kernel inside. In the case of quinoa, this layer twists and rolls so that each tiny, tender nugget ends up surrounded by a delicately crispy ring. Remember to rinse your quinoa thoroughly before you cook it, as rinsing will remove all traces of a naturally occurring coating that can make it taste bitter. This satisfying dish is an excellent accompaniment to roasted chicken or grilled fish. This recipe serves four to six as a side dish, and two to three as a main course.

1 large zucchini, halved lengthwise

1 1/2 cups cooked quinoa

1/2 cup cooked wild rice

1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)

1 1/2 teaspoons olive oil

1/2 cup chopped onion (about 1 medium onion)

1 rib celery, chopped

3/4 cup fresh bread crumbs

1 teaspoon salt

butter (optional)

1. Preheat the oven to 350ºF.

2. Cut out the center from each half of the zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut-side up, to a baking dish.

3. Coarsely chop the zucchini centers and put them in a large bowl. Add the quinoa, wild rice, and Parmesan. Stir until well combined.

4. Heat the oil in a medium skillet over medium-high heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in the bread crumbs and salt. Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute.

5. Add the bread crumb mixture to the quinoa/rice mixture and combine well.

6. Stuff hollow zucchini halves with the quinoa/rice mixture. Cover with aluminum foil; bake for 40 minutes.

7. Remove the foil. If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the filling is golden brown, 10-20 minutes. Serve warm.

Serves 4 to 6

Table of Contents

Contents

List of Essays and Lectures

Preface: A Life of Farming

Acknowledgments

Introduction: Food Then and Now

How to Use This Book

Does Farmer John Have the Right to Make This Cookbook? Does Jack Nicholson?

A Farmer's Dream by John Peterson

Angelic Organics Mission and Guiding Principles

Angelic Organic Publications

Angelic Organics in the Process of Becoming Biodynamic

Biodynamics Between Myth and Reality by Andrew Lorand

An Introduction to Anthroposophical Nutrition by Rudolf Steiner

PART 1 Spring: An Emphasis on Planting

PART 2 Early Season: An Emphasis on Leafing

We're Not an Eco-Novelty by John Peterson

"The Relation of Foodstuffs to Man"* from The Evolution of Earth and Man and Influence of the Stars by Rudolf Steiner

Welcome to the Early Season

Asparagus

Asparagus and White Bean Salad with Feta and Lemon Dressing

Steamed Asparagus with Balsamic Butter and Pine Nuts

Chilled Asparagus with Mustard-Yogurt Sauce

Beets

Sautéed Beet and Potato Hash with Onion and Thyme

Beet and Brown Rice Salad with Toasted Sesame Seeds and Sesame Dressing

Baked Beet-and-Carrot Patties with Brown Rice, Sunflower Seeds, and Cheddar
Cheese

Hot or Cold Creamy Beet Soup with Buttermilk and Hard-Cooked Eggs

Chocolate Beet Cake

Chicories

Chicory Salad with Warm Honey-Mustard Vinaigrette and Glazed Pecans

Steamed Chicory with Pine Nuts and Raisins

Puffy Endive Frittata

Roasted Radicchio with Gorgonzola and Balsamic Vinegar

Baked Chicory and Rice with Crispy Parmesan Crust

Choi

Stir-Fried Choi with Mushrooms and Cashews over Rice Noodles

Choi Salad with Fruit and Creamy Poppy Seed Dressing

Choi with Gingery Butter

Creamy Choi Soup

Cooking Greens

Lemony Spinach or Tetragonia Dressing

Spinach or Tetragonia and Coconut Banana Curry

Mediterranean Summer Greens Sauce

Kale and Walnut Pesto

Simple Cooked Greens

Chard with Sweet-and-Sour Ginger Sauce

Wilted Greens and Basil with Tomato, Garlic, and Ginger

Steamed Collards with Lemon Balm Cream

Braised Collard Greens with Sweet-and-Sour Sauce

Creamy Spinach and Tarragon Soup with Apple and Toasted Almonds

Easy Greens with Peanuts

Kale and White Bean Soup with Sun-dried Tomatoes and Saffron

Pasta with Chard and Dill in Lemon-Yogurt Sauce

Cucumbers

Marinated Cucumber Salad with Dill

Curried Rice and Cucumber Salad with Walnuts and Raisins

Cucumber Cups for Kids with Peanut Butter, Apple, and Carrot

Chilled Cucumber-Mint Soup with Yogurt or Sour Cream

Cucumbers with Risotto

Baked Cucumbers in Basil Cream

Herbs

Rosemary Lemonade

Creamy Tarragon Dressing

Soy-Ginger Dressing with Honey, Lemon, and Cilantro

Herb-Flavored Vinegar

Lemon Balm and Sun-dried Tomato Tapenade

Mixed Herb Tomato Sauce with Dried Fancy Mushrooms

Fried Herb Topping with Garlic and Cheese

Mixed Herb Butter

Sage and Butter Sauce

Basil-Garlic Cream Cheese

Asian Noodle Stir Fry with Cilantro and Broccoli

Creamy Dill Sauce

Baked Tofu with Orange and Thyme

Chocolate and Anise Hyssop Butter Cookies

Basil Cheesecake

Baked Lemon Balm Pudding (or Sponge-Pudding or Pudding Soufflé)

Onions and Scallions

Onion or Scallion and Orange Salsa

Onion, Feta, and Parmesan Frittata with Balsamic Reduction

Onion-Poppy Seed Drop Biscuits

Scallion-Garlic Chickpea Spread (Hummus)

Scallion and Potato Patties

Scallion and Ginger Fried Rice with Bean Sprouts

Radishes and Young Turnips

Radish and Cucumber Salad with Tofu and Soy Vinaigrette

Sautéed Radishes with Hard-Cooked Eggs and Spiced Yogurt Sauce

Young Turnip and Apricot Salad with Toasted Walnuts and Creamy Greens Dressing

Ginger-Glazed Young Turnips with Cider and Raisins

Young Turnip Galeete with Cardamom

Salad Greens

Sweet Maple and Balsamic Vinegar Dressing

Spiced Bitters Dressing

Oil-Free French Dressing

Creamy Blue Cheese Dressing

Arugula Pesto

Spinach or Tetragonia Salad with Tangerine-Ginger Vinaigrette

Braised Lettuces

Risotto with Lettuce Ribbons

Mesclun Soufflé

Sugar Snap Peas

Sugar Snap Pea and Cucumber Salad with Walnut-Dill Dressing

Steamed Sugar Snap Peas with Papaya Salsa

Sautéed Sugar Snap Peas with Carrots and Honey Glaze

Zucchini and Summer Squash

Creamy Zucchini-Cumin Dip

Zucchini, Summer Squash, and Bulgur Salad with Fresh Parsley and Dill

Southern-Cooked Summer Squash

Sautéed Zucchini with Parmesan, Basil, and Pine Nuts

Zucchini and Summer Squash with Crispy Cornmeal Coating

Chilled Zucchini and Avocado Soup with Yogurt and Coriander

Grilled Zucchini with Garlic-Red Wine Vinaigrette

Baked Zucchini Halves Stuffed with Wild Rice and Quinoa

Sweet Zucchini Crumble

PART 3 Mid-Season: An Emphasis on Fruiting

Heat by John Peterson

Thoughts on Nutrition by Thomas Cowan, M.D.

Welcome to the Mid-Season

Carrots

Carrot and Parsley Salad with Lemon Dressing

Orange Curry Carrots

Creamy Carrot and Rice Casserole

Carrot and Sweet Potato Soup with Ginger

Carrot Apricot Muffins

Layered Carrot Cake with Cream Cheese Frosting

Celery

Celery Salad with Roasted Red Peppers and Mozzarella

Celery Salad with Walnuts and Gruyère

Creamy Celery Soup

Aromatic Braised Celery

Classy Celery Hors D'oeuvre with Roquefort

Eggplant

Roasted Eggplant and Tomato with Pine Nuts in Mustard-Balsamic Vinaigrette

Baba Ghanouj

Thick Eggplant and Onion Soup with Orzo

Broiled Eggplant with Crunchy Parmesan Crust

Baked Eggplant "Lasagna" with Olives, Bell Pepper, and Three Cheeses

Fennel

Rich Summer Fennel Soup

Fennel Mayonnaise

Golden Fennel with Mustard Vinaigrette

Fennel and Potato Gratin

Fennel and Pepato (Pepper Asiago) Baguettes over Greens

Garlic and Garlic Scrapes

Garlic Scrape and Fennel Spread

Garlic Croutons

Roasted Whole Garlic

Mongolian Garlic

Honey-Garlic Tea (Cold Remedy)

Green Beans

Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing

Green Bean and Pasta Salad with Artichoke Hearts

Pungent Green Beans and Tomatoes with Cumin, Garlic, and Ginger

Kohlrabi

Kohlrabi 'n' Carrot Slaw

Simple Sautéed Kohlrabi

Kohlrabi Hash Browns

Whipped Kohlrabi and Potatoes

Leeks

Greek Pasta and Leeks

Leek and Mushroom Sauce with Thyme over Pasta

Creamy Leek Soup

Vishy-what (Potato Leek Soup)

Leek and Mushroom Quiche

Grilled Vegetable Medley Pizza with Grilled Leeks

Carmelized Leek Salad with Pear, Cheese, and Toasted Walnuts

Melons

Cantaloupe and Tomato Salad with Mint

Watermelon Soup

Honeydew Soup or Smoothie

Ginger Melon Sorbet

Cantaloupe and Cardamom

Peppers

Roasted Bell Peppers

Bell Peppers Lemonly Dressed and Cumin-esque

Sweet Bell Pepper Jelly

Roasted Red Pepper Soup

Marinated Roasted Peppers

Mushroom-and-Spinach-Stuffed Peppers

Hot Pepper Sauce

Chile Con Queso

Chiles Rellenos

Sweet Corn

Cajun Corn and Kale Salad

Golden Corncakes

Sweet Corn Salsa

Savory Comforting Corn Pudding

Fresh Sweet Corn Bread

Tomatoes

Preparing Tomatoes for Sauce (Tomato Purée)

Tomato Basil Salad with Shaved Parmesan and Balsamic Reduction

Salsa Mexicana

Slow Roasted Tomatoes with Fresh Herbs

Roasted Tomato Basil Pesto

Creamy Tomato Soup

Grilled Tomatoes Marinated in Basil Vinaigrette

Fried Green Tomatoes with Crispy Cornmeal Crust

Provencal Tomato and Cheese Tart

PART 4 Late Season: An Emphasis on Rooting

Bloomingdale's and Produce by John Peterson

Childhood Nourishment by Louise Frazier

Welcome to the Late Season

Broccoli

Broccoli with Asian-style Dressing

Broccoli Sauce for Pasta

Creamy Broccoli Soup

Broccoli and Potato Frittata

Flaky Broccoli Pockets

Brussels Sprouts

Brussels Sprouts Polonaise

Brussels Sprouts with Roasted Red Pepper Dressing

Brussels Sprouts and Carrots in Lemon Poppy Seed Sauce

Browned Brussels Sprouts in Parmesan Crust

Brussels Sprouts with Portabella and Sunflower Seeds

Cabbage

Easy Coleslaw

Coleslaw with Cilantro and Chives

Asian Cabbage Slaw

Farmer's Cabbage and Mushroom Pie

Holmski Borshcht

Cabbage with Indian Spices

Cauliflower

Cauliflower Saffron Dill Risotto

Cauliflower Pasta with Tomato, Cheeses, and Herbs

Cauliflower Pie with Potatoes, Spinach, and Basil

Cauliflower Quiche

Curried Cauliflower

Celeriac

Scalloped Celeriac and Potatoes

Celeriac and Apple Salad with Tarragon and Roasted Walnuts

Creamy Celeriac Soup

Celeriac Sauce

Daikon Radishes

Daikon in Plum Sauce

Ginger Miso Soup with Daikon, Kale, and Carrots

Daikon with Tahini Dressing

Stir-Fried Daikon

Parsnips

Parsnip and Apple Slaw with Creamy Parsley Dressing

Sweet-and-Sour Glazed Parsnips

Cinnamon Apple Parsnip Soup

Spiced Parsnip Cake with Pecans

Potatoes

Classic American Potato Salad

Baby Potato and Cannellini Bean Stew

Skillet Potato and Cabbage Pancakes

Potato, Onion, and Roquefort Soup

Oven-Roasted Potatoes

Potato Dumplings (Gekochte Kartoffelklöße)

Rutabagas

Rutabaga and Pear Purée

Buttery Rutabagas and Turnips with Thyme

Mashed Rutagbaga Potato Supreme

Savory-Sweet Rutabaga Pudding

Sunchokes (Jerusalem Artichokes)

Sunchoke Salad with Alfalfa, Carrot, and Tarragon

Garlicky Sunchoke Salad with Dill and Feta

Sautéed Sunchokes

Sweet Potatoes

Sweet Potato, Broccoli, and Tomato Stew

Sweet Potato Enchiladas

Sweet Potato Samosas

Oven Sweet Potato Chips

Winter Squash

Indian Squash and Split Peas

Spicy Coconut Pumpkin

Spaghetti Squash with Tomato Sauce

Pumpkin Sage Soup

Curried Winter Squash Soup

Baked Squash with Kale and Pear

Squash-Apple Bake

Pumpkin Cheesepie

Part 5 Extended Season: An Emphasis on Prolonging

Pig Newtons Did Not Save the Farm by John Peterson

"Milk, Meat, and Plants"* from Nutrition and Stimulants by Rudolf Steiner

Welcome to the Extended Season

Part 6 Winter: An Emphasis on Planning

Appendix A: Harvest Schedule

Appendix B: Vegetable Identification Guide

Appendix C: Vegetable Storage Guide

Appendix D: Complementary Herb & Spices: Intro and Chart by Louise Frazier

Appendix E: Simple & Good Wholegrain Cookery: Intro and Chart by Louise Frazier

The Pig Completes the Bunny by John Peterson

Appendix F: Lactic Acid Fermentation of Vegetables by Louise Frazier

Appendix G: Raw Milk by Thomas Cowan M.D.

Appendix H: A Collection of Anthroposophical Outtakes on Foodstuffs

Appendix I: "Fever"* from Illness and the Double in the Journal for Anthroposophy by Philip Incao, M.D.

Appendix J: Microwave Tragedy by Acres, USA Staff

Reading and Resources

Biographies of Contributors

Index

Editorial Reviews

Community-supported agriculture is an increasingly popular farm-marketing system where subscribers buy a portion of the harvest before the growing season begins and receive weekly boxes of diverse vegetables that vary throughout the season. Angelic Organics is one of the largest farms of this kind in the country, serving 1,200 shareholders in the Chicago area, and Peterson's cookbook is an outgrowth of the chatty, idiosyncratic newsletters he's been sending to his members every week since 1993. The book is arranged seasonally by crop, offering recipes and information on storing and preserving the exotic or misunderstood vegetables like sunchokes, rutabagas and kohlrabi. Familiar staples like corn, tomatoes and spinach are also represented, but jazzed up with an eclectic international pantry of condiments and spices. Interspersed with the cooking discussions are philosophical essays on biodynamic agriculture by and about the movement's founder, Rudolf Steiner. While the relevance of some sidebars is questionable-cooking tips from the farm cook, and excerpts from farm newsletters on weather, harvest records and equipment heartaches-they do help readers vicariously experience life on this unique farm in this farm kitchen bible presented with missionary zeal. (June) Copyright 2006 Reed Business Information.

Publishers Weekly